Chef Don’s Kitchen Recipe File  
RECIPE NAME: Caesar Dressing Original Date:
DIRECTORY: Salad Dressings 4/24/96
    Revision Date:
Sensitivity: Be sure to use pasteurized egg yolks. Make sure dressing is well emulsified and creamy.


3 gallons




egg yolks, pasteurized

1 ½ cups    
anchovies, drained & chopped fine in robot coupe 2 tins   La Monegasque
Dijon mustard 1 ½ cups   Grey Poupon
garlic, fresh minced 1 cup    
lemon juice, fresh 1 quart    
Worcestershire sauce 1/3 cup   Lea & Perrins
Tabasco 1 TBSP    
kosher salt ½ cup   Diamond
red wine vinegar 2 ¼ cup    
black pepper, coarse ground 3 TBSP   Harvest
dry mustard, English 1 TBSP   Harvest

canolive oil

7 quarts   Merlino’s

parmesan, shredded

6 cups (12 oz wt)   Auricchio

In large mixing bowl with whip attachment, whip "A" ingredients on #2 speed until well blended, about 5 minutes.

Slowly add "B" ingredients and continue whipping until well emulsified.

Add "C" ingredients and mix in.

Remove bowl from mixer and process dressing with buerre mixer until creamy.

Place in clean container. Label, date, initial and refrigerate.